The Farmer Behind the Food

The Hawaiian Islands began their own local, fresh and sustainable food movement nearly 30 years ago under the Hawaii Regional Cuisine movement. Today the "farm-to-table" concept thrives in Hawaii with many restaurant and at-home chefs building meals around what is grown or sourced on farms across Hawaii—from farmers they know on a first-name basis. But the locavore concept really isn't anything new to Hawaii. It existed here all along.

In this video, meet Dean Okimoto of Nalo Farm Fresh and Kamuela Enos of Ma’o Organic Farms. These two farmers represent two different generations of farmers feeding residents and visitors of Hawaii every single day.

Here are a few ideas of what to do with some goodies you might find at a local farmers market. Happy noshing.

Heat up olive oil in large sautee pan. Once warm, drop the green beans into pan and pan fry for a few minutes until half cooked. Green beans should still be crispy. Add black bean sauce. Start with ½ a jar and add to your liking. Don’t forget to taste as you go. (Adding too much black bean sauce could make the mixture salty.) Add the wine or water, whichever you prefer. Reduce. Top with Mango & Avocado Salsa.

Slice bok choy. Steam/boil peeled sweet potatoes until fork tender. Let cool and mix in all ingredients. This is a great breakfast item. Serve with your favorite style eggs, such as poached with a hollaindaise sauce to create a spin on an eggs benedict.